Gateau Monegasque
Torta Monegasca (toh-ROH-tah moh-neh-GAHS-kah)
Monegasque Almond Cake
A moist, dense almond cake perfumed with citrus zest and a splash of rum, with a fine crackled sugar crust on top.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: cake stand
Garnishes: powdered sugar, toasted almond slivers
Accompaniments: whipped cream, espresso
Instructions
-
1
Beat egg yolks with sugar until pale and thick.
-
2
Fold in ground almonds, melted butter, citrus zests, and rum.
-
3
Whip egg whites with a pinch of salt to stiff peaks. Gently fold into the batter in thirds.
-
4
Pour into a buttered and floured 24 cm cake pan.
-
5
Bake at 170°C (340°F) for 35-40 min until golden and a skewer comes out clean.
-
6
Cool in the pan 10 min, then unmold. Dust with powdered sugar before serving.
Did You Know?
This cake is served at nearly every Monegasque celebration, from christenings to national holidays, and remains unchanged for over a century.
Chef's Notes
Equipment Tips
- round cake pan
- mixing bowl
- electric mixer
- cooling rack
Garnishing
powdered sugar, toasted almond slivers
Accompaniments
whipped cream, espresso
The Story Behind Gateau Monegasque
The gateau Monegasque is the principality's beloved celebration cake, a recipe rooted in the almond and citrus groves that once covered the rocky hillsides. Its simplicity belies its perfection: the ground almonds create a moist, rich crumb that improves over several days, making it an ideal make-ahead dessert for gatherings.
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